The “Jasmine” is our third post, out of four, with cocktails from Jamie Boudreau’s The Canon Cocktail Book. When we saw the color of this cocktail in the book, we knew we had to make it. This pale pink color really draws attention to the drink, and in our opinion it looks so pretty. It’s the small amount of Campari that creates the color, at the same time adding a hint of bitterness to the drink. But then there is also triple sec and lemon juice in it, to balance everything up together with the base spirit, which is gin in this case. This cocktail was originally created by Paul Harrington in California
1,5 oz gin
0,75 oz fresh lemon juice
0,25 oz triple sec
0,25 oz Campari
Shake with ice, strain and pour.
